Joe Jost’s Pickled Eggs

No, it’s not Easter. MK somehow came across this recipe, and he really wanted to try it. Apparently, Joe Jost’s is a tavern in Long Beach that’s been around since 1924! I did some quick research, and these pickled eggs are famous! According to their website, they’ve sold over 7,000,000 eggs!

Joe Jost’s Pickled Eggs

Ingredients:

8 hard-boiled eggs, peeled

1 (12 ounce) jar yellow chile peppers

2 tablespoons pickling spice

1 cup white wine vinegar

1 1/2 scant cups water

1 tablespoon sugar

1 teaspoon turmeric

2 teaspoons salt

Directions: Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don’t refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.

MK also read somewhere that it’s better after three weeks. So long!

In go the eggs! I think hard-boiled eggs are so cute.

I know the recipe doesn’t include onions and jalapeños. It was MK’s idea this time…not mine. I promise.

Fill it to the top, and set it aside. The smell of vinegar is making my mouth water. Yum.

I can’t help but stare at stuff I’m pickling. I do that quite often. Like it’s gonna speed it up or something…

Two days later, I had to try it. I’m not gonna wait three weeks! I was only allowed to eat one though. He wants to wait three weeks.

The verdict: Weird but addicting. Especially with the peppers, jalapeños, and peanuts! Total beer food.

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.